Tuesday, 12 February 2013

Goan Chorizo

Another Goan delight from Collins Do Carmo Souza. Since I use Goan Sausage in many of the recipes, its only fair that I put this up!

4 Kgs pork with fat
Juice of 3 limes
1 cup coconut feni
salt to taste.
Grind in 2 cups vinegar:
40 red Kashmiri chilies
1 tbsp cumin seeds
4 x 2" garlic piece
90 flakes of garlic
2" turmeric piece
20 cloves
3" Cardamon piece

Cut pork meat into large slabs.Apply 1 Tsp salt n lime juice& place in a wicker basket under a weight so the water drains out of the pork meat.After about another 4-5 hours add another tbsp of salt n lime juice [continue the salting n draining process for 24 hours if possible]Then wash n dry meat[in paper towels & cut into very small pieces.Mix the meat with ground spices while adding a little feni at a time ,during the mixing process.Store the meat in an airtight container.fill the pork meat in well washed clean guts,n tie with a string every 2-6" ,then dry it in the sun for 3 -6 days. & its ready to use..

Image courtesy

1 comment:

  1. Hi,

    Was searching for a good chouris recipe. Thanks for it. Will try it soon.